If you’re craving a meal that brings together all the smoky, spicy, and cheesy goodness in one pot, the Instant Pot Enchilada Pasta with Ground Beef and Bell Peppers Recipe is here to rescue your dinner plans. This vibrant dish combines tender ground beef, colorful bell peppers, and hearty pasta cooked in a rich enchilada-inspired sauce, all coming together effortlessly thanks to the magic of the Instant Pot. It’s the perfect weeknight meal that satisfies the soul and pleases every craving without a mountain of dishes to wash afterward.
Ingredients You’ll Need
These ingredients form the backbone of your Instant Pot Enchilada Pasta with Ground Beef and Bell Peppers Recipe. Each one plays a crucial role from building deep flavors to adding texture and bright bursts of color — all essential to bring this dish to life.
- 1 pound ground beef: Provides savory richness and protein.
- 1 tablespoon minced garlic: Adds aromatic warmth and depth.
- 1 tablespoon chili powder: Brings that signature enchilada spice.
- 1 ½ teaspoons ground cumin: Offers earthy, smoky notes.
- ½ teaspoon dried oregano: Introduces subtle herbaceous undertones.
- ½ teaspoon onion powder: Enhances overall flavor complexity.
- ½ teaspoon salt: Balances and intensifies all ingredients.
- ½ red onion, diced: Adds sweetness and a touch of crunch.
- 1 red bell pepper, diced: Brings vibrant color and mild sweetness.
- 1 green bell pepper, diced: Adds freshness and slight bitterness to contrast.
- 12 ounces penne pasta (about 2 cups): The hearty base that soaks up all the saucy goodness.
- 1 (15 ounce) can diced tomatoes, undrained: Adds acidity and juiciness.
- 1 (8 ounce) can tomato sauce: Builds saucy depth.
- 1 (4 ounce) can diced green chiles, undrained: Offers a gentle heat and authentic Southwestern flavor.
- ¼ cup water (add an additional ¼ cup if needed): Helps balance the sauce consistency.
- 1 cup shredded cheddar cheese, plus more for garnish: Melts into the pasta for creamy, cheesy bliss.
- Optional garnishes (fresh cilantro, diced red onion, additional cheese): Personalize the final presentation with fresh brightness or extra indulgence.
How to Make Instant Pot Enchilada Pasta with Ground Beef and Bell Peppers Recipe
Step 1: Sauté and Brown
First things first, set your Instant Pot to “Sauté” mode and toss in the ground beef along with minced garlic and all those warm spices — chili powder, cumin, oregano, onion powder, and salt. Brown the beef until it’s cooked through and the spices bloom beautifully in the hot fat. Then, stir in diced red onion and both the red and green bell peppers. Let them soften, releasing their sweet flavors, before turning off the “Sauté” setting. This step is where your kitchen starts smelling incredible.
Step 2: Layer and Cook
Now it’s time for the pasta and sauce. Spread the penne pasta evenly over the cooked beef and vegetables, resisting the urge to stir. Pour the undrained diced tomatoes, tomato sauce, diced green chiles, and water over the top. Secure the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for just 5 minutes. The Instant Pot does all the heavy lifting here, tenderizing your pasta perfectly while melding those enchilada flavors into every bite.
Step 3: Stir in Cheese
Once the cooking time is up, perform a quick release of the pressure and open the lid. Stir in the shredded cheddar cheese while the pasta is still hot. The cheese melts into a luscious, creamy texture that ties the entire dish together. If the sauce feels too thick, simply add a splash of water to reach your ideal consistency. This last step ensures every forkful is delightfully saucy and cheesy.
How to Serve Instant Pot Enchilada Pasta with Ground Beef and Bell Peppers Recipe
Garnishes
Top your bowl with fresh cilantro for a pop of herbal freshness, sprinkle diced red onions for crunch, and add a generous helping of extra shredded cheddar cheese for gooey indulgence. These simple garnishes take your Instant Pot Enchilada Pasta with Ground Beef and Bell Peppers Recipe from delicious to unforgettable.
Side Dishes
Pair this hearty pasta with a crisp green salad tossed in lime vinaigrette to cut through the richness. For extra flair, serve alongside warm corn tortillas or a side of Mexican street corn to amp up the Southwestern vibe. These sides complement the flavors without competing.
Creative Ways to Present
Looking to impress? Serve the pasta directly in mini cast iron skillets for individual portions that stay warm at the table. Another fun idea is layering it in a casserole dish, topping with extra cheese, and broiling until bubbly and golden on top. Either way, presentation can turn this everyday favorite into a special occasion centerpiece.
Make Ahead and Storage
Storing Leftovers
After enjoying your Instant Pot Enchilada Pasta with Ground Beef and Bell Peppers Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or second dinners.
Freezing
This dish also freezes well. Transfer cooled portions into freezer-safe containers or bags, and freeze for up to 2 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight before reheating.
Reheating
To reheat, gently warm the leftover pasta in a skillet on the stovetop or microwave, adding a splash of water if needed to refresh the sauce. Stir occasionally until heated through, and don’t forget to sprinkle on some fresh cheese or cilantro to revive the flavors.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner substitute that works great in the Instant Pot Enchilada Pasta with Ground Beef and Bell Peppers Recipe. Just be sure to brown it well for flavor.
What if I don’t have an Instant Pot? Can I still make this recipe?
Yes! There are stovetop instructions included where you cook the pasta separately and simmer the sauce on the stove before combining everything. It’s just as delicious with a little extra hands-on time.
Can I use a different type of cheese?
Cheddar cheese gives a nice sharpness and meltiness, but you can swap in Monterey Jack, pepper jack for some heat, or even a Mexican cheese blend to change things up.
How spicy is this dish?
The heat level is moderate thanks to chili powder and the mild green chiles, but you can adjust by adding more diced green chiles or a pinch of cayenne if you want more kick.
Is this recipe suitable for meal prepping?
Definitely! It reheats beautifully and keeps well in the fridge or freezer, making it a convenient and tasty option to prep ahead for busy weeks.
Final Thoughts
There’s something so comforting about the Instant Pot Enchilada Pasta with Ground Beef and Bell Peppers Recipe — it offers bold flavors, colorful veggies, and cheesy goodness all packed into one easy dish. Whether you’re cooking for family or craving a quick, satisfying meal, this recipe deserves a spot on your regular dinner rotation. Give it a try, and watch it become a beloved favorite in your kitchen!
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Instant Pot Enchilada Pasta with Ground Beef and Bell Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican-American
Description
This Instant Pot Enchilada Pasta is a quick and flavorful one-pot meal blending the rich spices of enchiladas with hearty penne pasta. Ground beef is seasoned and sautéed with bell peppers and onions, then combined with tomatoes, green chilies, and spices, cooked to perfection in the Instant Pot or on the stovetop. Finished with melted cheddar cheese and garnished with fresh cilantro and diced onion, this dish offers a comforting, cheesy twist on classic enchiladas, perfect for a busy weeknight dinner.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 tablespoon minced garlic
- ½ red onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
Spices and Seasonings
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
Pasta and Sauce
- 12 ounces penne pasta (about 2 cups)
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can diced green chiles, undrained
- ¼ cup water (add an additional ¼ cup if needed)
Cheese and Garnishes
- 1 cup shredded cheddar cheese, plus more for garnish
- Optional garnishes: fresh cilantro, diced red onion, additional cheese
Instructions
- Sauté and Brown: Set the Instant Pot to “Sauté” mode. Add the ground beef, minced garlic, chili powder, ground cumin, dried oregano, onion powder, and salt. Cook until the beef is browned and the spices become fragrant. Add diced red onion, red bell pepper, and green bell pepper, cooking until they soften. Turn off the “Sauté” mode.
- Layer and Cook: Spread the uncooked penne pasta evenly over the meat and vegetable mixture in the pot. Pour the undrained diced tomatoes, tomato sauce, diced green chiles, and ¼ cup water on top without stirring. Secure the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes.
- Pressure Release and Add Cheese: Once cooking is done, perform a quick release of the pressure. Open the lid carefully and stir in the shredded cheddar cheese. Let the mixture sit for a minute or two to allow the cheese to melt fully. Add additional water if the sauce seems too thick for your preference.
- Serve: Garnish with optional fresh cilantro, diced red onion, or extra cheese if desired. Serve hot for a delicious and cheesy enchilada pasta experience.
- Alternative Stovetop Method – Cook Pasta: Cook the penne pasta according to package directions until al dente, then drain and set aside.
- Alternative Stovetop Method – Sauté and Brown: In a large pan on the stovetop, brown the ground beef. Add diced onions and bell peppers, cooking until tender. Stir in garlic and all the seasoning spices.
- Alternative Stovetop Method – Simmer Sauce: Add the undrained diced tomatoes, tomato sauce, diced green chiles, and water to the pan. Let the sauce simmer gently until it thickens slightly.
- Alternative Stovetop Method – Combine and Serve: Add the drained pasta to the pan with the sauce mixture. Stir in shredded cheddar cheese until fully melted and combined. Garnish with fresh cilantro and serve immediately.
Notes
- For a thinner sauce, add a little extra water according to your preference.
- Feel free to substitute ground turkey or chicken for a leaner protein option.
- You can make this recipe vegetarian by replacing the ground beef with plant-based meat alternatives and using vegetable broth instead of water for more flavor.
- Garnishing with fresh cilantro and red onion adds a bright contrast to the creamy, cheesy pasta.
- Ensure you use undrained canned tomatoes and green chiles for optimal sauce consistency and flavor.
- If you don’t have an Instant Pot, the stovetop method is an easy alternative that delivers delicious results.
